Making Beef Stew in Onions and Carrots Recipe

This archetype French beefiness stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beef stew, otherwise known every bit Beef Bourguignon, is the ultimate cold atmospheric condition condolement food.Chunks of well-marbled beef are seared in a hot pan, and and then gently braised with garlic and onions in a rich wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a securely-flavored sauce. The stew takes a few hours to brand but the recipe is mostly hands-off. Go alee and make it a day or two ahead of fourth dimension; the season improves the longer it sits.

what y'all'll need to make beefiness stew with carrots & potatoes

The almost of import thing is to start with the right cut of meat. You want to purchase chuck roast (affiliate link) that is well-marbled—that ways information technology should accept a skilful amount of white veins of fat running through information technology. Stay away from meat generically packaged as "stew meat," peculiarly if it looks lean (I tin can guarantee you it volition non get tender, no matter how long you cook it).

For the wine, employ whatsoever dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but even so skilful enough to potable.

How To Brand Beef Stew with Carrots & Potatoes

Begin by removing any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don't overdo it with the trimming, as the fat helps brand the beef tender.

Side by side, season the meat generously with salt and pepper.

Heat a scrap of oil in a Dutch oven (affiliate link) or large pot and brown the meat in batches.

This footstep is a bit time-consuming simply browning the meat adds depth and dimension to the stew. (Note: it'due south important not to oversupply the pan — if you try to brown all the meat at once, it volition steam instead of sear and you won't get all that lovely colour and flavor.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown $.25 from the bottom of the pan and add flavor.

Melt until the vegetables are softened, so add the love apple paste and cook for a infinitesimal more.

Add the beef back into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the wine, broth, h2o, thyme, bay leaves, and sugar.

Bring to a boil, then cover and braise in the oven for 2 hours.

After 2 hours, add the carrots and potatoes.

Render to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Feel free to adapt the recipe to your liking. Y'all tin can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, information technology'south soul-satisfying comfort food for a cold night.

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Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold weather comfort food. Afterward a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Ingredients

• 3 pounds boneless beefiness chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons table salt
• 1 teaspoon freshly ground black pepper
• iii tablespoons olive oil
• 2 medium yellow onions, cut into ane-inch chunks
• 7 cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ loving cup all-purpose flour
• 2 cups dry ruddy vino
• two cups beefiness broth
• ii cups h2o
• i bay foliage
• ½ teaspoon dried thyme
• 1½ teaspoons carbohydrate
• four large carrots, peeled and cut into i-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and ready a rack in the lower eye position.
2. Pat the beefiness dry out and season with the salt and pepper. In a big Dutch oven or heavy soup pot, heat ane tablespoon of the olive oil over medium-high heat until hot and shimmering. Dark-brown the meat in 3 batches, turning with tongs, for about five minutes per batch; add together one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a prissy dark-brown crust before turning with tongs.) Transfer the meat to a large plate and gear up aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for virtually 5 minutes. Add the tomato paste and cook for a infinitesimal more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, one to ii minutes. Add together the wine, beef goop, h2o, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Encompass the pot with a lid, transfer to the preheated oven, and braise for ii hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and identify back in oven for virtually an hour more than, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then sense of taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and so shop in the fridge overnight or until set up to serve. This stew improves in flavor if made at least ane solar day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Annotation: If you don't have a Dutch oven or covered pot that is advisable for the oven, the stew can exist cooked on the stove. The timing volition be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Earlier serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low rut until hot.

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Nutrition Information

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• Per serving (6 servings)
• Calories: 539
• Fatty: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Cobweb: 4g
• Poly peptide: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or canonical by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates just. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the mode ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition figurer.

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